Recipe: Vanilla Cardamom Whoopie Pie

With Pistachio Nuts

Cardamom and vanilla is an exotic and luxurious flavor match, long used by a handful of sophisticated pastry chefs. It can also be used in sauces for fish and chicken; but we’re offering you neither sophistication nor savory in two fun recipes: Vanilla Cardamom Whoopie Pies and its sister recipe, Vanilla Cardamom Milk Shake Shooters. Enjoy them singly or together; either will have you exclaiming, “Whoopie!”

The cardamom and vanilla pairing is one of McCormick’s 10 flavor trends for 2008. See the other flavor trends.

Ingredients

2 cups flour

1/2 cup unsweetened cocoa powder

1-1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon ground cardamom

1 cup buttermilk

1 teaspoon pure vanilla extract

1/2 cup (1 stick) butter, softened

1 cup firmly packed brown sugar

1 egg

Vanilla Cardamom Filling

1/2 cup (1 stick) butter, softened

1-1/2 cups confectioner’s sugar

1-1/2 cups marshmallow cream

2 teaspoons pure vanilla extract

1/4 teaspoon ground cardamom (shown
in photo at right with vanilla beans)

To assemble Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie. Top with second cookie, pressing gently to spread the filling. Roll or sprinkle sides of whoopie pie with chopped pistachios. Repeat with remaining cookies, filling and pistachios. Store prepared whoopie pies between layers of wax paper in airtight container in refrigerator for 3 to 5 days.